Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 cup brown sugar
- 1/2 cup beet puree
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a mini muffin tin with cupcake papers.
- Sift flour, baking powder, baking soda, salt, and spices in a large bowl.
- Mix sugar, beet puree, egg, and vanilla in a separate bowl.
- Stir wet ingredients into dry ingredients until well combined.
- Scoop two teaspoons of batter into each cupcake paper.
- Bake for 10-12 minutes, or until a toothpick comes out clean.
- Remove from oven and let cupcakes cool completely.
Notes
- Use fresh beet puree for best color.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 45
- Sugar: 5g
- Sodium: 45mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 8mg